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Cajun Baked Tofu with Creamed Swiss Chard & Pickled Cauliflower
2 or 4 Serving Dinner

Cajun Baked Tofu

with Creamed Swiss Chard & Pickled Cauliflower

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
400
FAT
24g
CARBOHYDRATES
23g
PROTEIN
26g

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INGREDIENTS

  1. 14 oz organic extra firm tofu, drained and patted dry
  2. 1 tbsp Cajun seasoning
  3. 1 shallot, peeled and thinly sliced
  4. 2 garlic cloves, peeled and minced
  5. 8 oz Swiss chard, leaves and stems thinly sliced
  6. 5.5 oz coconut milk
  7. 2 tbsp nutritional yeast
  8. 2 oz pickled cauliflower
  9. 1 tbsp + 2 tsp vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (coconut)
Tools: Medium saucepan, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
400
FAT
24g
CARBOHYDRATES
23g
PROTEIN
26g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Bake the tofu

Preheat the oven to 425°F. Cut tofu into 1-inch cubes and place on a baking sheet. Add Cajun seasoning, a pinch of salt, and 1 tbsp vegetable oil, and toss. Bake tofu until crisp in places, 20 to 25 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIP: If you prefer crispier tofu, bake it longer.

2
Sauté the chard

Heat 2 tsp vegetable oil in a medium saucepan over medium heat. Add shallot and garlic and cook until softened, 3 to 4 minutes. Add Swiss chard and cook until just wilted, 2 to 3 minutes. (4-serving meal: use 4 tsp vegetable oil)

3
Cream the chard

Add coconut milk, nutritional yeast, ⅛ tsp salt, and a pinch of pepper to the Swiss chard, and stir. Reduce heat to low and simmer until slightly thickened, 2 to 4 minutes. (4-serving meal: use ¼ tsp salt)

4
Serve

Divide the creamed Swiss chard between bowls. Top with Cajun baked tofu and pickled cauliflower. Dig in!

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